Marinate the beef in 1 tablespoon oyster sauce, 1 pinch white pepper, 1/4 teaspoon sugar, 1 teaspoon rice wine, 1/2 teaspoon finely chopped ginger and 1 pinch salt. Marinate for 30 minutes.
In a large pan of boiling water, add 1 pinch salt and a few drops of oil. Add the cabbage and bring back to the boil. Drain and cool in a big bowl of cold water, drain and cut into 5cm lengths. Arrange onto a plate and set aside.
Make the sauce by mixing together 1 tablespoon oyster sauce, 1/8 teaspoon sugar and 1 teaspoon cornflour.
Heat 4 tablespoons oil in a wok over high heat. Stir-fry the beef for 2 minutes or until medium done. Remove and set aside. Reserve the oil in the wok.
Reheat the oil in the wok and stir-fry the ginger and spring onion until aromatic. Add the sauce and bring to the boil. Return the beef into the wok and stir-fry for 3-4 minutes over high heat.
Pour the beef and sauce over the cabbage and serve.
Chinese flowering cabbage and rice wine can be purchased in Chinese/Oriental speciality shops.